CJARSONS OF CARNIA
Potatoes, smoked ricotta, raisins, dried pears, dried figs, cinnamon, bitter cocoa, apple, butter, breadcrumbs.
A demanding pursuit
Friuli-Venezia Giulia
A journey of ninety minutes
500 Kcal
CJARSONS OF CARNIA
Potatoes, smoked ricotta, raisins, dried pears, dried figs, cinnamon, bitter cocoa, apple, butter, breadcrumbs.
A demanding pursuit
Friuli-Venezia Giulia
A journey of ninety minutes
500 Kcal
CJARSONS OF CARNIA
Potatoes, smoked ricotta, raisins, dried pears, dried figs, cinnamon, bitter cocoa, apple, butter, breadcrumbs.
A demanding pursuit
Friuli-Venezia Giulia
A journey of ninety minutes
500 Kcal
GENESIS
Cjarsons are a signature masterpiece of the Friulian culinary heritage, hailing specifically from Carnia, a mountainous sanctuary within Friuli-Venezia Giulia. These filled ravioli stand as an emblematic testament to the "agrodolce" gastronomy that defines high-altitude cuisine, where the marriage of sweet and savory elements orchestrates a unique and wondrous harmony of flavors. The genesis of cjarsons is deeply intertwined with pastoral culture and the necessity of elevating the humble offerings yielded by the mountain terrain.
Their creation is a sacred ritual bequeathed from generation to generation, often reserved for solemn feasts and joyous celebrations. Legend whispers that cjarsons were born of the artistic imagination of Carnian women who, seeking to elevate simple potato dishes, chose to adorn them with precious spices, dried fruits, and sweet delicacies gathered with resourceful grace.
In times past, every household guarded its own arcane recipe, whispered through generations and refined over epochs, transforming cjarsons into a true emblem of local culinary identity. Today, countless interpretations of cjarsons flourish, each distinguished by the nuances of its filling and dressing. While some variations celebrate the inclusion of wild, hand-foraged herbs, and others embrace seasonal flora, the constant remains the exquisite tension between the sweet and the savory, rendering this dish an indelible and revered legacy.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Egg
Salt
Lukewarm water
300 gr
1
1
to taste
FOR THE CREATION'S HEART
Potatoes
Smoked Ricotta
Raisins
Dried Pears
Dried Figs
Cinnamon
Dark Cocoa
Sugar
Small Apple
Salt
200 g
50 g
30 g
20 g
20 g
1 teaspoon
1 teaspoon
1 teaspoon
1
To taste
FOR THE EMBELLISHMENT
Butter
Smoked Ricotta
Breadcrumbs
Sugar
Cinnamon
80 g
50 g
30 g
to taste
to taste
CURATION
For the fresh pasta:
Upon a wooden pastry board, shape the flour into a gentle mound, fashioning a well in its center. Crack the egg into this cradle, introduce a whisper of salt, and begin to knead with bare hands, gradually imbuing the vessel with tepid water until a smooth, resilient dough of sublime elasticity is born. Work the dough with devotion for no less than ten minutes, then drape it in a damp linen shroud, allowing it to rest in quiet repose for some thirty minutes at ambient temperature.For the filling:
Bathe the potatoes and boil them in their protective skins in a generous bath of salted water until they yield to the touch. Drain them, let them cool to a gentle warmth, then peel and crush them using a fork or a potato ricer. Transfer these crushed gems of the earth to a spacious bowl. Introduce the grated smoked ricotta, the raisins—previously awakened by soaking in tepid water and squeezed dry—the finely minced dried pears and dried figs, the ground cinnamon, the bittersweet cocoa, the sugar, and the peeled, grated apple. Mix these disparate elements with grace until they harmonize into a unified, compact paste of complex flavor. Taste and adjust with salt if desired.For the crafting of the cjarsons:
Reclaim the dough and roll it out with a rolling pin or a pasta machine, until it becomes a delicate, ethereal sheet. With the aid of a pastry cutter or a chalice, fashion discs of about 6-7 cm in diameter. Upon the center of each disc, place a small, precious dollop of the filling. Fold the dough into a half-moon, sealing the borders with utmost care by pressing with your fingertips or the tines of a fork, ensuring this gastronomic treasure remains encased during its baptism. Arrange the finished cjarsons upon a flour-dusted canvas.For the cooking and the dressing:
Bring a grand cauldron of salted water to a spirited boil. Gently immerse the cjarsons into the roiling waters, letting them poach for 5-7 minutes, or until they triumphantly rise to the surface. Meanwhile, in a wide skillet, allow the butter to dissolve over a gentle, whispering flame. Once the cjarsons are perfectly cooked, lift them with a skimmer and transfer them directly into the molten butter. Introduce the breadcrumbs and the grated smoked ricotta. Toss the cjarsons with delicate movements for a fleeting moment, allowing them to absorb the rich, smoky essence of the butter and cheese. Plate the cjarsons, adorning them with a final pinch of sugar and a fragrant dusting of cinnamon.
aspiration
For a filling of sublime creaminess, you may bestow upon it a spoonful of fresh cream or milk.
You may elevate this culinary heart with alternative fragrances of spice, such as the warm whisper of nutmeg, the aromatic depth of cloves, or a delicate grating of citrus zest.
Should the smoked ricotta elude you, it may be gracefully substituted with fresh ricotta and a subtle scattering of grated pecorino, imparting a more savory depth.
For a most theatrical presentation, adorn your cjarsons with a few delicate leaves of fresh mint, or a poetic dusting of edible flower petals.
GENESIS
Cjarsons are a signature masterpiece of the Friulian culinary heritage, hailing specifically from Carnia, a mountainous sanctuary within Friuli-Venezia Giulia. These filled ravioli stand as an emblematic testament to the "agrodolce" gastronomy that defines high-altitude cuisine, where the marriage of sweet and savory elements orchestrates a unique and wondrous harmony of flavors. The genesis of cjarsons is deeply intertwined with pastoral culture and the necessity of elevating the humble offerings yielded by the mountain terrain.
Their creation is a sacred ritual bequeathed from generation to generation, often reserved for solemn feasts and joyous celebrations. Legend whispers that cjarsons were born of the artistic imagination of Carnian women who, seeking to elevate simple potato dishes, chose to adorn them with precious spices, dried fruits, and sweet delicacies gathered with resourceful grace.
In times past, every household guarded its own arcane recipe, whispered through generations and refined over epochs, transforming cjarsons into a true emblem of local culinary identity. Today, countless interpretations of cjarsons flourish, each distinguished by the nuances of its filling and dressing. While some variations celebrate the inclusion of wild, hand-foraged herbs, and others embrace seasonal flora, the constant remains the exquisite tension between the sweet and the savory, rendering this dish an indelible and revered legacy.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Egg
Salt
Lukewarm water
300 gr
1
1
to taste
FOR THE CREATION'S HEART
Potatoes
Smoked Ricotta
Raisins
Dried Pears
Dried Figs
Cinnamon
Dark Cocoa
Sugar
Small Apple
Salt
200 g
50 g
30 g
20 g
20 g
1 teaspoon
1 teaspoon
1 teaspoon
1
To taste
FOR THE EMBELLISHMENT
Butter
Smoked Ricotta
Breadcrumbs
Sugar
Cinnamon
80 g
50 g
30 g
to taste
to taste
CURATION
For the fresh pasta:
Upon a wooden pastry board, shape the flour into a gentle mound, fashioning a well in its center. Crack the egg into this cradle, introduce a whisper of salt, and begin to knead with bare hands, gradually imbuing the vessel with tepid water until a smooth, resilient dough of sublime elasticity is born. Work the dough with devotion for no less than ten minutes, then drape it in a damp linen shroud, allowing it to rest in quiet repose for some thirty minutes at ambient temperature.For the filling:
Bathe the potatoes and boil them in their protective skins in a generous bath of salted water until they yield to the touch. Drain them, let them cool to a gentle warmth, then peel and crush them using a fork or a potato ricer. Transfer these crushed gems of the earth to a spacious bowl. Introduce the grated smoked ricotta, the raisins—previously awakened by soaking in tepid water and squeezed dry—the finely minced dried pears and dried figs, the ground cinnamon, the bittersweet cocoa, the sugar, and the peeled, grated apple. Mix these disparate elements with grace until they harmonize into a unified, compact paste of complex flavor. Taste and adjust with salt if desired.For the crafting of the cjarsons:
Reclaim the dough and roll it out with a rolling pin or a pasta machine, until it becomes a delicate, ethereal sheet. With the aid of a pastry cutter or a chalice, fashion discs of about 6-7 cm in diameter. Upon the center of each disc, place a small, precious dollop of the filling. Fold the dough into a half-moon, sealing the borders with utmost care by pressing with your fingertips or the tines of a fork, ensuring this gastronomic treasure remains encased during its baptism. Arrange the finished cjarsons upon a flour-dusted canvas.For the cooking and the dressing:
Bring a grand cauldron of salted water to a spirited boil. Gently immerse the cjarsons into the roiling waters, letting them poach for 5-7 minutes, or until they triumphantly rise to the surface. Meanwhile, in a wide skillet, allow the butter to dissolve over a gentle, whispering flame. Once the cjarsons are perfectly cooked, lift them with a skimmer and transfer them directly into the molten butter. Introduce the breadcrumbs and the grated smoked ricotta. Toss the cjarsons with delicate movements for a fleeting moment, allowing them to absorb the rich, smoky essence of the butter and cheese. Plate the cjarsons, adorning them with a final pinch of sugar and a fragrant dusting of cinnamon.
aspiration
For a filling of sublime creaminess, you may bestow upon it a spoonful of fresh cream or milk.
You may elevate this culinary heart with alternative fragrances of spice, such as the warm whisper of nutmeg, the aromatic depth of cloves, or a delicate grating of citrus zest.
Should the smoked ricotta elude you, it may be gracefully substituted with fresh ricotta and a subtle scattering of grated pecorino, imparting a more savory depth.
For a most theatrical presentation, adorn your cjarsons with a few delicate leaves of fresh mint, or a poetic dusting of edible flower petals.
latest culinary creations
GENESIS
Cjarsons are a signature masterpiece of the Friulian culinary heritage, hailing specifically from Carnia, a mountainous sanctuary within Friuli-Venezia Giulia. These filled ravioli stand as an emblematic testament to the "agrodolce" gastronomy that defines high-altitude cuisine, where the marriage of sweet and savory elements orchestrates a unique and wondrous harmony of flavors. The genesis of cjarsons is deeply intertwined with pastoral culture and the necessity of elevating the humble offerings yielded by the mountain terrain.
Their creation is a sacred ritual bequeathed from generation to generation, often reserved for solemn feasts and joyous celebrations. Legend whispers that cjarsons were born of the artistic imagination of Carnian women who, seeking to elevate simple potato dishes, chose to adorn them with precious spices, dried fruits, and sweet delicacies gathered with resourceful grace.
In times past, every household guarded its own arcane recipe, whispered through generations and refined over epochs, transforming cjarsons into a true emblem of local culinary identity. Today, countless interpretations of cjarsons flourish, each distinguished by the nuances of its filling and dressing. While some variations celebrate the inclusion of wild, hand-foraged herbs, and others embrace seasonal flora, the constant remains the exquisite tension between the sweet and the savory, rendering this dish an indelible and revered legacy.
PORTIONS (FOR 4 PERSONS)
FOR THE PASTA
Flour 00
Egg
Salt
Lukewarm water
300 gr
1
1
to taste
FOR THE CREATION'S HEART
Potatoes
Smoked Ricotta
Raisins
Dried Pears
Dried Figs
Cinnamon
Dark Cocoa
Sugar
Small Apple
Salt
200 g
50 g
30 g
20 g
20 g
1 teaspoon
1 teaspoon
1 teaspoon
1
To taste
FOR THE EMBELLISHMENT
Butter
Smoked Ricotta
Breadcrumbs
Sugar
Cinnamon
80 g
50 g
30 g
to taste
to taste
CURATION
For the fresh pasta:
Upon a wooden pastry board, shape the flour into a gentle mound, fashioning a well in its center. Crack the egg into this cradle, introduce a whisper of salt, and begin to knead with bare hands, gradually imbuing the vessel with tepid water until a smooth, resilient dough of sublime elasticity is born. Work the dough with devotion for no less than ten minutes, then drape it in a damp linen shroud, allowing it to rest in quiet repose for some thirty minutes at ambient temperature.For the filling:
Bathe the potatoes and boil them in their protective skins in a generous bath of salted water until they yield to the touch. Drain them, let them cool to a gentle warmth, then peel and crush them using a fork or a potato ricer. Transfer these crushed gems of the earth to a spacious bowl. Introduce the grated smoked ricotta, the raisins—previously awakened by soaking in tepid water and squeezed dry—the finely minced dried pears and dried figs, the ground cinnamon, the bittersweet cocoa, the sugar, and the peeled, grated apple. Mix these disparate elements with grace until they harmonize into a unified, compact paste of complex flavor. Taste and adjust with salt if desired.For the crafting of the cjarsons:
Reclaim the dough and roll it out with a rolling pin or a pasta machine, until it becomes a delicate, ethereal sheet. With the aid of a pastry cutter or a chalice, fashion discs of about 6-7 cm in diameter. Upon the center of each disc, place a small, precious dollop of the filling. Fold the dough into a half-moon, sealing the borders with utmost care by pressing with your fingertips or the tines of a fork, ensuring this gastronomic treasure remains encased during its baptism. Arrange the finished cjarsons upon a flour-dusted canvas.For the cooking and the dressing:
Bring a grand cauldron of salted water to a spirited boil. Gently immerse the cjarsons into the roiling waters, letting them poach for 5-7 minutes, or until they triumphantly rise to the surface. Meanwhile, in a wide skillet, allow the butter to dissolve over a gentle, whispering flame. Once the cjarsons are perfectly cooked, lift them with a skimmer and transfer them directly into the molten butter. Introduce the breadcrumbs and the grated smoked ricotta. Toss the cjarsons with delicate movements for a fleeting moment, allowing them to absorb the rich, smoky essence of the butter and cheese. Plate the cjarsons, adorning them with a final pinch of sugar and a fragrant dusting of cinnamon.
aspiration
For a filling of sublime creaminess, you may bestow upon it a spoonful of fresh cream or milk.
You may elevate this culinary heart with alternative fragrances of spice, such as the warm whisper of nutmeg, the aromatic depth of cloves, or a delicate grating of citrus zest.
Should the smoked ricotta elude you, it may be gracefully substituted with fresh ricotta and a subtle scattering of grated pecorino, imparting a more savory depth.
For a most theatrical presentation, adorn your cjarsons with a few delicate leaves of fresh mint, or a poetic dusting of edible flower petals.